Over bowls of gumbo at Lafitte’s Landing in Donaldsonville, La., the idea for the Chef John Folse Culinary Institute was born in a discussion between former Nicholls President Donald Ayo and Chef John Folse.  Both envisioned a way to preserve Louisiana culture and cuisine by teaching chefs, students and community members to master the art of Cajun and Creole cooking. Emphasis would be placed on the influences of Cajun-Creole cuisine: Native American, Spanish, French, African, German, English and Italian.